Easy Potatoes Gratin is a classic side dish that’s so easy to make! Potato slices, baked to perfect then smothered in a dreamy creamy cheese sauce, it’s so hearty and so delicious. Homemade au gratin potatoes is one of those simple recipes that delivers so much!
Packed with creamy, cheesy goodness , this Easy Potatoes Gratin recipe is destined to become a family favorite! Velvety sliced potatoes with heavy cream, gouda and gruyere make for the ultimate comfort food, perfect for a weeknight winter side or part of a hearty festive feast.
If you’re looking for other delicious sides, why not also try my Parmesan Herbed Potatoes and my Brown Sugar Glazed Carrots!
Easy Potatoes Gratin
- A super easy side. This comforting side dish is a breeze to whip up! Only a handful of kitchen staples needed.
- Super cheesy! This potatoes au gratin recipe is made with nutty gouda and rich gruyere cheese, melty in the middle with a crisp top – delicious!
- A hearty side. Homemade au gratin potatoes make for the most satisfying side, perfect for hungry customers!
Ingredients you need
- Russet Potatoes
- Melted Butter
- Heavy Cream
- Cheese – gouda and gruyere
- Garlic
- Herbs – thyme, rosemary
- Ground Black Pepper
How to make Easy Potatoes Gratin
- Prep the potatoes – Peel and wash the potatoes, then slice very thinly and rinse in cold water.
- Make the gratin sauce – In a Pyrex bowl, add in cream, garlic, herbs, butter and black pepper. Then microwave to infuse the flavors.
- Layer – Rub a large baking dish with butter, pour the cream sauce in the bottom then layer in potatoes, cheese and sauce. Repeat until you have three or four layers.
- Bake – Cover with foil and bake for 1 hour 10 mins then remove the foil and bake for another 20 mins.
- Allow to rest, garnish, serve and enjoy!
Recipe notes and tips
- Use a preheated oven.
- Make sure you slice your potatoes nice and thin, otherwise the dish will take longer to cook.
- Rinse your potatoes and place them in cold water, while you prep the other ingredients, this will stop the potatoes from browning.
- Ideally shred your on cheese. Pre shredded cheese has anti caking agents in it, so it doesn’t melt that well.
- I used an 8×10 inch oval dish. If you use something smaller it can take a bit longer to cook, if you use something bigger, it can be a bit quicker.
- The cheese should be golden brown before removing from the oven.
- Use a mandoline to make potato slices easily.
- Make sure to sprinkled some cheese on top for a crispy cheesy crust
- Garnish with fresh herbs for a pop of freshness and color.
FAQ’s
What are the best potatoes to use?
The best potatoes to use for au gratin potatoes are russets. They have the most starch and make the creamiest sauce. Russet potatoes also turn out velvety soft when baked – so good! If you only have Yukon gold or red potatoes to hand, the will work too.
Can I make these Easy Potatoes Gratin ahead of time?
You can make these homemade potatoes au gratin in advance, which is great if your prepping a holiday meal. Just assemble the dish then cover tightly with plastic wrap. Some of the potatoes on top may discolor, but it won’t be too noticeable once they are cooked!
What to serve with Potatoes Gratin
This is a hearty side, it goes well with a whole host of delicious mains! Here’s some ideas:
- Spinach Stuffed Chicken Breast
- Baked Chicken and Potatoes
- Healthy Oven Baked Cod
- Spicy Lemon Baked Tilapia Recipe
- Broccoli and Cheese Stuffed Chicken
Other delicious side dishes
- Roasted Brussels Sprouts
- Jicama Fries
- Best Grilled Vegetables
- Smashed Sweet Potatoes With Herbs and Garlic
I hope you enjoy all the recipes I share with you, including this delicious Easy Potatoes Gratin recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Cheesy Potato Gratin Recipe
Ingredients
- 2 lbs. Russet potatoes peeled, thinly sliced
- 1/4 cup butter melted, (save 1 tbsp. for the rubbing dish)
- 2 cups heavy cream
- 1.5 cup gouda cheese shredded
- 1.5 cup gruyere cheese shredded
- 4 large garlic cloves minced
- 2 tsps. fresh thyme chopped
- 1 tsp. fresh rosemary chopped
- 3/4 tsp. fresh ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Peel and wash the potatoes. Slice potatoes very thinly, about 1/8 of an inch or 2-3 mm thick. Rinse the potatoes and keep in cold water to prevent them from browning.
- Shred the cheeses, chop the herbs and melt the butter.
- In a Pyrex measuring cup or bowl, add in the heavy cream, minced garlic, herbs, melted butter, and black pepper. Cover with saran wrap and microwave for 1 minute. This will infuse the flavors of the garlic and herbs together.
- Rub a large baking dish with butter, mine was an 8 x 10 inch oval dish. If you use something smaller it may take longer to cook. If you used something larger, it may take less time to cook. You can use your judgement.
- It's time to layer up the potatoes. Save 1/4 cup of cheese from each kind for topping later.
- Mix the heavy cream mixture well and pour in 1/4 cup of the sauce to the bottom. Add a layer of potatoes, then some shredded cheese (from both), and another 1/4 cup of the heavy cream mixture and keep repeating until you get 3-4 layers of potatoes. Pour in any extra cream on the top layer.
- Cover with foil wrap and bake in the over for 1 hour and 10 minutes. Remove the foil wrap and then top with the extra cheese you saved and bake uncovered for another 20 minutes or so. The cheese should be golden brown before removing from the oven.
- Remove from the oven and let it rest for 5 minutes. Garnish with some fresh herbs and serve.
Notes
- Use a preheated oven.
- Make sure you slice your potatoes nice and thin, otherwise the dish will take longer to cook.
- Rinse your potatoes and place them in cold water, while you prep the other ingredients, this will stop the potatoes from browning.
- Ideally shred your on cheese. Pre shredded cheese has anti caking agents in it, so it doesn’t melt that well.
- I used an 8×10 inch oval dish. If you use something smaller it can take a bit longer to cook, if you use something bigger, it can be a bit quicker.
- The cheese should be golden brown before removing from the oven.
- Use a mandoline to make potato slices easily.
- Make sure to sprinkled some cheese on top for a crispy cheesy crust
- Garnish with fresh herbs for a pop of freshness and color.
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